Cheap, healthy, warming and deeply satisfying, this dal, adapted from Julie Sahni's Classic Indian Vegetarian Cookery, ticks all the January boxes. Toovar dal has a wonderfully "meaty" texture and slightly smoky flavour; it can be found in any Indian shop, but split red lentils or yellow split peas are good alternatives. Rinse toovar dal well in hot water to remove the castor oil that is often added as a preservative. Serves three.

Put the dal into a saucepan with the water and turmeric. Simmer gently for around 45 minutes, until very soft. Add the tomatoes and curry leaves. Set aside. Heat the oil in another saucepan. Add the mustard seeds, cook for a few seconds, then stir in the fenugreek and curry powder. Add the onion and cabbage; cover and cook gently for 4-5 minutes.

Add the cabbage mixture to the lentil mixture and cook over a gentle heat for around 20 minutes, or until all the vegetables are tender. Stir in lemon juice and season to taste. Serve in deep plates or soup bowls, scattered with chopped coriander.